Yang Ming Seafood is a popular zi char eatery which offers an amazing menu, specializing premium live seafood at very reasonable prices. Tucked away in an unassuming Bishan neighbournood, this fuss-free, nondescript place is bustling with life with diners.

It is not difficult to understand why it is so popular. With a huge selection of premium live seafood including Australian & Boston lobsters, Sri Lankan crabs, bamboo clams, geoduck, Canadian clams, turbot and other fishes, being “spoilt for choice” is an understatement. It is impressive to see a local Zi Char eatery stocking such a huge variety of premium seafood, to say the least.

Yang Ming Seafood may not be a prestigious Chinese restaurant, but we dare say the food quality is good and definitely one that has earned our loyalty. We will go out on a limb to say that Yang Ming Seafood is one of the best Zi Char restaurants in Singapore.

Don’t expect any good service or fantastic ambience. It is a typical zi char place with old-school tables and chairs – you know, the usuals. But you’re in for a good meal, really. Plus, Yang Ming Seafood offers free corkage; you can bring along a bottle (or two) and they will provide the wine glasses at no additional charges.

There are several signatures dishes that require preorder and they include Lobster Chee Cheong Fun, Pig’s Stomach Chicken Soup, Ginger Chicken, Scallop & Lobster Porridge.

Perhaps the most famous dish at Yang Ming Seafood, the Lobster Chee Cheong Fun featured a whole lobster with silky smooth Chee Cheong Fun, fried shallot, fried garlic and premium soya sauce. What a treat!

You can choose between Australian Lobster (S$138/kg) or the smaller Boston Lobster (S$98 for 2 pcs/S$147 for 3 pcs). We had a 1.3kg Australian Lobster and the bill came up to S$180 for this dish.

Their signature pig’s stomach chicken soup (S$68) is definitely a crowd favourite! A whole kampong chicken was stuffed in a pig’s stomach and cooked for hours with white pepper and other herbs. The result? The soup was peppery and rich, while the chicken and pig’s stomach were tender and so tasty.

Another signature soup that requires preorder is the Japanese scallop chicken soup. We’ve heard good things about this too, and can’t wait to try it on our next visit!

The steamed bamboo clam (S$12 each) with garlic, vermicelli and chilli was bursting with flavours. The flesh was plump and juicy, too. Their rendition of this seemingly common dish actually puts many good Chinese restaurants to shame.

There are plenty of fish options available, alongside different cooking styles. We went with a Soon Hock cooked in Hong Kong Cantonese style (S$108). The result was a simple yet beautifully steamed fish; every flake was accompanied with a subtle taste of premium soya sauce and the fragrance of the ginger and coriander.

Another dish worth mentioning is the Har Cheong Gai. Yes, it’s a ubiquitous zi char dish but their version was so delicious, we couldn’t get enough. Well marinated, deep-fried to the perfect level of crisp while retaining the moisture of the meat – superb!

Another dish on the preorder menu is the Ginger Kampong Chicken (S$20 for half chicken). You can enjoy the smooth and tender Kampong Chicken with the ginger dip on the side.

Looking for some crabs? Prices are pretty reasonable, too. We had the Black Pepper Crab (S$102), and it was fresh as much as it was flavoursome.

We also had the Crab Bee Hoon (S$94) on a separate visit and it came with moist and flavourful fried bee hoon.

On the carbs side, we went with the Pig trotters’s Bee Hoon that was a comforting yet delicious dish – both young & old loved it. The wok hei was pronounced and they didn’t sting on the ingredients.

There are still so many dishes from Yang Ming Seafood that we’ve heard about and are highly raved, and we cannot wait for our next visit back. For those of you who are afraid of the heat, they have another outlet in Ubi which has air conditioning. Reservations are highly recommended especially for weekends.

Yang Ming Seafood Bishan
150 Bishan Street 11, Singapore 570150
Tel: +65 8028 9940

Yang Ming Seafood Ubi
1 Ubi Cres, #01-05 Excalibur Centre, Singapore 408571
Tel: +65 8028 2230

Zi Char (also known as Zhi Char/ Cze Char/ Tze Char/ Zhu Chao) refers to comforting Chinese home-style dishes cooked upon order, usually eaten at humble local eateries and coffee shops in Singapore.

Every Zi Char stall has different selections of a la carte dishes, and it is perfect for communal dining. The idea is to order a few dishes (or many), and everyone digs in together.

From butter pork ribs, prawn paste chicken wings to spring onion deer meat, here is our Guide to 21 Popular Zi Char Dishes that you will commonly find in zi char stalls across Singapore.

#1 BUTTER PORK RIBS

Butter Pork Ribs are succulent melt-in-your-mouth pork ribs that have been marinated in spices and cooked with butter powder. It is delightfully rich and has a sweet lingering aftertaste.

#2 CEREAL PRAWNS

Cereal Prawns is one of the bestselling Zi Char dishes. The prawns are deep-fried till golden brown, coated in butter cereal (sometimes spicy) before being seasoned with salt, sugar and pepper. And if you request, some stall owners would be kind enough to deshell the prawns for you before frying.

#3 CHILLI CRAB

The chilli crab is our national dish, and ranks number 35 on World’s 50 most delicious foods compiled by CNN Go in 2011. A mud crab is used in this local delicacy, where the crustacean is stir-fried in chilli and tomato sauce. Best eaten with deep fried mantou buns!

#4 CRAB BEE HOON

Crab Bee Hoon is a claypot dish of springy rice noodles with crabs in a milky and sweet broth. The broth is characterised by its peppery taste and slight smokiness. Depending on the stall, some Crab Bee Hoon is actually served in a dry version. 

#5 CURRY FISH HEAD

Curry fish head is a dish that is largely influenced by both Indian and Nyonya cuisine. Typically, a red snapper’s head is used and stewed in a fragrant curry broth together with a myriad of vegetables such as eggplants, tomatoes and ladies’ fingers.

#6 DEEP FRIED CRISPY CHICKEN

As its name suggest, deep-fried crispy chicken is literally what it is. These tender chunks of meat are fried over high heat and sometimes eaten with salt.

#7 FISH HEAD STEAMBOAT

When ordering fish head steamboat, diners can choose from either a fish head or slices of fish meat dunked in semi-sweet soup. The bubbling hotpot lit by charcoal flame usually comes with assorted vegetables and tofu, and is a great dish for communal dining.

#8 FRIED SOTONG

Fried Sotong is a favourite of many and is a ubiquitous dish on many menus. Depending on the hawker, it is basically a dish of fried calamari rings which are usually battered or served with fragrant sauce.

#9 FURONG EGG

Furong Egg aka Egg Foo Young originated from mainland China. This Chinese delicacy is really an omelette with onions and shrimps, thickened with corn starch and served with gravy on the side. Simple but oh so good.

#10 HOTPLATE TOFU

Hotplate tofu is hands down one of the most satisfying Zi Char dishes. Served on a hotplate (hence its name), egg tofu is served atop sizzling egg, minced pork, assorted vegetables and a mixture consisting oyster sauce, light soy sauce and chilli bean paste. Best eaten with fragrant white rice!

#11 MEE GORENG

Mee Goreng inherently exudes both Chinese and Malay culinary styles, though most Zi Char stalls cook theirs the Chinese way. The tangy moist noodles are simultaneously sweet and spicy, hence packing a punch of flavour with every mouthful.

#12 MOONLIGHT HOR FUN

Moonlight Hor Fun (or what we affectionately know as yue guang he fen) is a plate of stir-fried kway teow (flat noodles) with bean sprouts, a selection of seafood and topped with a raw runny egg yolk. The exact ingredients may vary from vendor to vendor.

#13 NGOH HIANG

Ngoh Hiang, otherwise known as Lor Bak, is a Chinese snack served not just in Singapore’s Zi Char eateries but also across many other Asian regions. A meat filling – consisting of various spices and condiments – is wrapped in a beancurd skin, rolled up and fried, and cut into slices. It is usually eaten with a sweet sauce.

#14 PORK RIBS KING

Pork Ribs King is known as ‘jing du pai gu’ or ‘pai gu wang’ in Mandarin. The aromatic pork ribs are crispy on the outside and unbelievably tender inside – an absolute crowd pleaser this sure is, and is one common dish in a typical Zi Char meal. Caramelised sugar is used to sweeten the dish, and it is sometimes finished off with a sprinkle of white sesame seeds.

#15 PRAWN PASTE CHICKEN WINGS

Prawn Paste Chicken Wings are more affectionately known by its Cantonese name ‘Har Cheong Gai’. As its name suggests, the chicken wings are marinated in fragrant shrimp sauce, and together with the batter, the wings are deep fried into a plump and juicy state.

#16 SALTED EGG YOLK PRAWNS

Salted Egg Yolk Prawns are our all-time favourite and something that we religiously order since we were young. Prawns are dipped into salted duck egg yolk, before being stir-fried into a golden hue alongside curry leaves, chilli padi and minced garlic.

#17 SAMBAL KANG KONG

Sambal Kang Kong is such a simple but wonderful veggie dish. Water spinach is stir-fried with spicy sambal chilli paste, and the kickass spiciness is what Singaporeans are so addicted to.

#18 SAMBAL STINGRAY

Sambal Stingray is alternatively known by its Malay name, Ikan Bakar. The Chinese would call it ‘mo gui yu’, which literally translates to ‘monster fish’. The seafood is charcoal-grilled, then topped with generous amounts of sambal chilli paste and served with cincalok (Malaysian fermented shrimp sauce).

#19 SPRING ONION DEER MEAT

Spring Onion Deer Meat is more often than not prepared with ginger and spring onion and served on a piping hotplate. Venison is wonderfully tender and drenched in a seemingly simple but complex sauce created from soy sauce, white wine and oyster sauce.

#20 SWEET AND SOUR PORK

Sweet and Sour Pork is possibly the most well-known Zi Char dish amongst Westerners abroad. These flavourful meat chunks – usually pork – are stir-fried with bell peppers and diced pineapple. Crunchy on the outside and tender on the inside, Sweet and Sour Pork is another of our all-time favourite.

#21 YAM RING

The physique of the scrumptious Yam Ring is shaped like a Buddhist monk’s alms-bowl and is loaded with fresh succulent prawns, chicken chunks, carrot slices, crunchy cashew nuts and mushrooms.

Illustrations for ladyironchef by Chen Xuan.